history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

the famous Seventh-day Adventist physician and vegetarian.
Named Nuttose, it was launched in 1896. Made largely from
peanuts, it was a true non-dairy product that was also used as
a meat alternative.
The fi rst commercial soy cheeses in the Western world
were developed and made Li Yu-ying in 1911. At his modern
soyfoods factory near Paris, Li manufactured Fermented
Tofu Cheese in Gruyère, Roquefort and Camembert fl avors.
Between 1911 and 1985 most of the commercial
cheese alternatives in America were made by Seventh-day
Adventist companies. Though we know the names of these
early products, their ingredients and properties are not
always clear. In 1939 Madison Foods (Madison, Tennessee)
introduced Cheze-O-Soy, based on tofu. In 1942 Butler
Food Co. (Cedar Lake, Michigan) launched ViM-eat Soy-
Nut Cheese and in 1944 Butler’s Soynut Cheese. In 1951
Loma Linda Foods (Arlington, California) rolled out Vege-
Chee (canned, based on tofu). And in 1961 Worthington
Foods (Ohio) introduced Kreem-Chee, the world’s second
commercial non-dairy cream cheese.
The idea of cream cheese alternatives was fi rst
conceived of by another Seventh-day Adventist, Jethro
Kloss. In April 1934 the Miami Daily News reported how
approximately 6,000 people had recently heard him speak
about dairylike foods made from soy beans at Bayfront
park. He exhibited 21 foods made from soy beans (including
cream cheese, yellow cheese, and cottage cheese) and invited
the public to taste them.
By November 1938 the Wigmore Health Shop in
London was making the world’s fi rst Soya Cream Cheese.
The fi rst two commercial tofu cheesecakes were created in
1971 by students of macrobiotics: One by Marcea Newman
was sold at her Souen restaurant in New York; the other by
David Kalan (named Tofu Blueberry Pie) was sold at his
Crane’s Call Bakery in Boston. The fi rst two recipes for a
soy cheesecake appeared in 1974: One by Marcea Newman
(made with tofu) in her book The Sweet Life: Marcea
Newman’s Natural Food Dessert Book; the other by The
Farm in Summertown, Tennessee (made with soy cheese,
from naturally fermented/soured soymilk) in their booklet
Yay Soybeans! The fi rst recipe for a “Tofu Cheesecake”
appeared in The Book of Tofu by Shurtleff and Aoyagi
(1975).
The modern category of commercial soy cheeses and
cheese alternatives was born under a bad sign. It began in
America in March 1985 with the introduction of Soyarella–
probably the most deceptive soyfood product ever launched
in America. Though extremely popular for about a year,
it was unfortunately mislabeled to deliberately deceive
consumers. Though marketed as a “non-dairy soy product”
which contained no casein yet melted like cheese, it was
later found to contain about 15% casein. The “source” of
Soyarella (not to be confused with TofuRella) is thought
to have been Nature’s Best in Osseo, Michigan. But the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 381
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name of the manufacturer was not given on the label–and it
remains a mystery to this day.
In America, this new category has a number of basic
characteristics: (1) Casein (a milk protein) or caseinates
is used in more than 95% of all products to make them
melt and stretch like dairy cheeses. Less than 5% of all
products are truly non-dairy; (2) In the late 1980s, most
manufacturers, marketers, and retailers deliberately
concealed from consumers the fact that casein is derived
from cow’s milk (complicated by the fact that FDA
regulations allow food products that contain casein to be
called “non-dairy”); (3) Many consumers believe that most
cheese alternatives are truly non-dairy products. Fortunately,
labels and promotional materials have become more honest
with each passing year–yet many consumers still remain
confused and some deceptive practices still exist; (4) All
products are free of cholesterol and lactose, and relatively
low in saturated fats. Some are also low in total fats, calories,
and sodium; (5) About 95% of the products are soy cheeses
and 5% are nut or seed cheeses without soy. Most products
contain tofu (either dried or fresh) as a major ingredient;
(6) Most products are sold at natural- or health food stores,
and retail for about 50% more than typical dairy cheese sold
at supermarkets; (7) About 95% of the products are hard
cheeses and 5% are soft cheeses, mainly cream cheeses.
The fi rst major soy cheese to hit the market was Soya
Kaas, introduced in Jan. 1986 by Richard McIntyre of Soya
Kaas Inc., a subsidiary of Swan Gardens Inc. Marketed
exclusively by American Natural Snacks of Florida, it is still
America’s most popular cheese alternative. In June 1986
Mozzarella Style Tofu-Rella was introduced by Richard
and Sharon Rose of Brightsong Foods. The company later
became Sharon’s Finest and the product was renamed
TofuRella. In Oct. 1986 Original Pizsoy (a whole-wheat
pizza topped with soy cheese) was introduced by Tree Tavern
Products; It was the fi rst product in which soy cheese was
used as an ingredient.
In Jan. 1987 Soymage was introduced by Soyco Foods,
a Division of Galaxy Cheese Co.; This was Soyco’s fi rst
soy cheese product and the fi rst modern soy cheese that
contained no casein. In April 1987 NuTofu was introduced
by Cemac Foods Corp. This was Cemac’s fi rst soy cheese
product. In April 1988 Soyco shreds and slices were
introduced–the fi rst soy cheese shreds and slices. In 1988
new labels for Sharon’s Finest Tofu-Rella became the fi rst
(as far as we can tell) to state clearly on the label that the
casein in the product is derived from milk.
In Jan. 1991 Fat-Free Soyco was introduced–the fi rst
fat-free soy cheese. In Dec. 1992 Almond Cheeze was
introduced by Wholesome & Hearty Foods–the fi rst major
non-soy cheese alternative. In April 1994 VeganRella (made
from Brazil nuts) was introduced by Sharon’s Finest–a true
non-dairy non-soy cheese said to have excellent fl avor and
texture.